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Summer Vegetable Quiche Fill 1 Created with Sketch.

with Cucumber & Sweet Piquante Pepper Salad

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  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This quiche is packed with colorful summer veggies, including tender squash and fresh corn. To keep it moist and fluffy, we’re stirring ricotta into the filling, also brightened up by fresh basil. Our side salad of cucumbers, sunflower seeds, and golden piquante peppers—a tangy-sweet pickled variety with a vivid orange color—completes the meal on a gourmet note.

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

Make the filling:
3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

Start the salad:
5 Start the salad:

While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

Finish the salad & serve your dish:
6 Finish the salad & serve your dish:

Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Medium dice the squash. Peel and medium dice the onion. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems. Peel the cucumbers, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumbers crosswise into ¼-inch-thick pieces. Roughly chop the peppers.

2 Cook the vegetables:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

Cook the vegetables:
Make the filling:
3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and half the basil (tearing the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 20 to 22 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven. Let stand for at least 5 minutes before serving.

Assemble & bake the quiche:
Start the salad:
5 Start the salad:

While the quiche bakes, in a large bowl, combine the cucumbers, peppers, vinegar, remaining basil (tearing the leaves just before adding), and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

6 Finish the salad & serve your dish:

Just before serving, garnish the salad with the feta cheese and sunflower seeds. Serve the baked quiche with the finished salad on the side. Enjoy!

Finish the salad & serve your dish: